Naturata Grosse Aceto Balsamico Di Modena IGP Bio

The production of the famous Aceto Balsamico has a centuries-old tradition in the Italian province of Modena. Known as the "king of vinegars," it is made using a traditional method and must age for many years. Selected ingredients and careful production make this vinegar specialty a true highlight in the home kitchen.

Special features: The fermentation process of Aceto Balsamico di Modena is a highly complicated, multi-year process. Old family recipes are guarded like a secret treasure. Additionally, balsamic vinegars of different aging levels are blended until the desired flavor profile is achieved. Even a balsamic vinegar that has been aged for several years cannot be considered fully matured. Therefore, the aging time alone says nothing about the actual quality. In fact, indicating an age on the label is even legally prohibited. The interplay of aging time, traditional storage, and especially the ratio of grape must to wine vinegar are crucial for quality. The higher the proportion of grape must, the better the quality and the finer the aroma.

Production: Ripe, organically grown Trebbiano grapes are processed into grape concentrate and mixed in a carefully selected ratio with red wine vinegar. Before bottling, the vinegar ages for several months in wooden barrels.